Fabrication and characterization of Zanthoxylum schinifolium essential oil Pickering emulsion stabilized by bacterial cellulose nanofibrils/whey protein isolate complexes and fortified with cinnamaldehyde

Fabrication and characterization of Zanthoxylum schinifolium essential oil Pickering emulsion stabilized by bacterial cellulose nanofibrils/whey protein isolate complexes and fortified with cinnamaldehyde

The inherent hydrophobicity, high volatility, instability and pungent flavor of Zanthoxylum schinifolium essential oil (ZSEO) are important issues to restrict its preservation and practical applications. To overcome these drawbacks, the ZSEO-loaded Pickering emulsions stabilized by bacterial cellulo...

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Veröffentlicht in:Food science & technology 2024-10, Vol.210, p.116829, Article 116829
Hauptverfasser: Wang, Dan, Liu, Lin, Chen, Hongrui, Chi, Hai, Xiang, Wenliang, Zhang, Qing, Tang, Jie, Zhang, Xingzhong
Format: Artikel
Sprache:eng
Schlagworte:
Antimicrobial activity
Cinnamaldehyde
Pickering emulsion
Stability
Zanthoxylum schinifolium essential oil
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Zusammenfassung:The inherent hydrophobicity, high volatility, instability and pungent flavor of Zanthoxylum schinifolium essential oil (ZSEO) are important issues to restrict its preservation and practical applications. To overcome these drawbacks, the ZSEO-loaded Pickering emulsions stabilized by bacterial cellulose nanofibrils/whey protein isolate (BCNFs/WPI) complexes and fortified with cinnamaldehyde (CA) were fabricated, and their physical property and functionality were characterized. When the concentration of BCNFs/WPI complexes was 0.7 wt%, the emulsions had the smallest and uniform droplet size (
ISSN:0023-6438
DOI:10.1016/j.lwt.2024.116829